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I made the black eyed pea variation and it was delicious. Only took a few minutes to put together. I'm not giving 4 stars because it was too spicy for my daughter, but I plan to have it for lunch tomorrow.

Very high taste to effort ratio on this recipe! So fast and easy, and really flavorful and satisfying. I made it just as directed, except I increased the amount of curry powder. For a kid's pallate, I'd leave the recipe just as is. Great to find another vegetarian recipe that's not too labor intensive for a weeknight.

I made the recipe as given. After all the positive reviews, I was very disappointed and will not make it again. I should have noticed that most reviews included all the changes they made to the recipe to make it "wonderful".

I am a dabbler. I was at Pita Jungle and had their curry soup and thought... I need this in my life with less salt and sugar. So I used what I know of the ingredients and found this recipe. I used approximations (that will follow) and made it perfect for me.
I used Serrano pepper instead of Jalapeno.
I used scallions instead of onion.
I doubled (possibly tripled if im being honest) the garlic.
I also used a lot more curry powder (like a whole lot more... even more than you are thinking) probably almost a whole container for double the recipe.
I use double the chick peas and regular coconut milk instead of light.
It is probably not good for kids tender mouths... but I am in love love with it.... and its pretty close to pita jungles taste only less salt and no added sugar.

this was sooooo delicious! My husband, who doesn't eat vegetables, ate it and loved it, except he wants it with the black beans. I would make this a million times over. Fantastic. I used fresh tomatoes and didn't peel them, and it was still great.

I made this soup for dinner tonight and it was just wonderful! I used chicken broth instead of vegetable broth because that's what I had. I made a couple minor adjustments- doubled the curry and added a bit of fresh lime juice. I also followed the advice of another reviewer and topped soup with peanuts. Even my two year old ate it all! I liked how simple this soup was and the flavors were just fabulous. This recipe is definitely going in the dinner rotation!

This was SO good! I rarely use premade "curry powder" (I usually make my own blends) but I used a lemon curry powder that I got from the bulk section of a local health food store. I also used chickpeas that I had cooked from dried, so they were a little softer than canned. I used only half the broth, and it was perfect amount. I served it with homemade pita and some olives - it was a perfect meal that I look forward to repeating soon!

This is an amazing recipe! doubled most of the condiments/spices. However, i accidentally used CUMIN instead of CURRY and it tastes MUCH better imo. I tried using curry another time and it was too strong. I also add kale and green plantains sometimes.

This is a delicious recipe. Really really liked it, but I did improvise. I doubled everything except the coconut milk and substituted serrano peppers for jalepeno (though I doubt it makes much difference in the end result). If you double this recipe, I recommend using it as an exercise in reduction and flavor combination. I did warm up the chickpeas before cooking (resulted in tender chickpeas, rather than tough skinned rather-raw beans straight outta the can), but I sweated the onions, peppers, and chili before adding any liquid (high enough heat to release their liquids, but low enough that they didn't caramelize). The flavor was great and helped to thicken the broth. I tripled the vegetable broth (adding a single can, not two, of coconut milk at the end) and added uncooked rice to the pot 10 min before completion, further thickening the recipe. Soup is as much of an art as it is a meal, in my opinion....

Even though I kept seeing remarks about vegan, I continued as it seems like it would be a very tasty dish. I thoroughly enjoyed it. It was simple to make (although I cooked the peas in chicken broth before adding any ingredients) and because I "pre cooked" the peas and they turned out with a creamier texture.
I will likely repeat this procedure the next time I cook up some chickpeas. I imagine this recipe would also apply well to black eyed peas.

Doubled the curry powder and added a teaspoon of cinnamon and a teaspoon of garam masala. Used regular veggie broth and full fat coconut milk.
I will be making this often! My husband and I don't usually like the same foods, but he even asked for seconds! Easy and satisfying!

I added a large carrot diced and cooked with the onion. I increased spice to 2 tsp curry and 1 tsp hot madras curry and I added that with the garlic to bloom before adding in the broth. Used full fat coconut milk. Very good, I'd give it 3.5 forks if possible. Really easy and quick.

I made this recipe for a large party and it was a huge hit! I had bowls of toasted coconut and roasted peanuts for people to use as toppings. I also served homemade skillet cornbread, which goes wonderfully with this dish. Black-eyed peas were fabulous in this dish, and I used rice noodles instead of rice. In addition, I cut the red peppers and onions in long strips, which complimented the rice noodles. I think this soup tastes better made with full-fat coconut milk.

I love this soup and have made it a bunch of times. It's easy to make, no crazy ingredients or steps, and it's suitable for every season...and it's vegan! The way I prefer it is with double black-eyed peas, skip the rice, and 3 jalapenos for the perfect amount of heat.

I really liked this! Easy to make. I followed some of the other suggestions such as adding carrots and I used an orange bell pepper and about 3/4 tsp garam masala; could just add a 1-2 teaspoon of that! 2 tsp of the curry & about a tsp of cinnamon. Next time though I would prefer to infuse this into the oil by adding it while cooking the veggies, not after adding the broth. Then I don't think I'll taste the grittiness of the spices. I liked the coconut milk; I added a small can of it rather than 14 oz. I will add an anaheim next time. Also added spinach and italian parsley at the end and topped my bowl off with squeezed lemon. I tried brown basmati rice but next time I'd like to just use Jasmine rice. Everything else the same. Excellent!

So tasty, and easy to make. If it was possible I would give this 3.5 stars since I had to make some changes as per previous suggestions. The changes I made were as follows: Added 1 carrot, 1/2 potato, regular sodium veggie broth, tripled the curry powder, touch of cinnamon and lime at the end for a finishing touch. This was definitely tasty. I recommend making this delicious recipe.

I made this last night, and it was delicious-- but I made a few changes to the recipe. I would highly suggest following these changes for a more flavorful and full-bodied soup! I added:
-1 diced carrot in with the onion and peppers
-a whole carton (4 cups) of chicken broth (not low sodium) instead of 2 cups, a cup or two of water along the way as needed
-1 diced zucchini in the last 15 mins of cooking
-tripled the curry powder
-full fat coconut milk instead of light. light coconut milk has hardly any flavor, and I only used about 3/4 can of the full-fat milk instead. It makes for a much creamier soup with more coconut flavor!
-I used cooked farro instead of brown rice (personal preference, but I loved the texture)
-juice of half a lime to finish it off

This is good! Although, I liked it better before I added the coconut milk! I did add carrots, as was suggested and recommend adding some chopped spinach as the flavors would go well together. I doubled the curry as suggested and add about the same quantity of garam masala to add depth.
It was easy enough but next time, I would hold the coconut milk. The tomato alone veggie bouillon with the spices made a great base on their own.

Quick and easy, this is a great weeknight meal. Agree with others that the base has good flavor but could use more spice. I used 4 teaspoons curry powder and a bit of cinnamon. Also agree that it needs more substance, otherwise it's a bit thin for a meal. Adding carrots, spinach and potatoes does the trick.

I added leaf spinach during the last ten minutes of simmer. Also a pinch of cayenne pepper! THis was yummy yummy and so easy. I'll dave this for my college aged daughter to make as an inexpensive and healthy mid week dinner.